Thanks to Glenn for the inspiration but I didn't want to clutter his thread and I wanted to add some additional detail. I followed his recipe
pretty closely up to the draining part and broiling:
- after letting curds sit 30 min drained off whey
- whey continued to collect in making pan so I drained off whey every 10 min. or so for 20 min.
- transferred curds to two pie pans
- let pans sit and drained whey as needed for another 30 min.
- placed one pan into broiler @ 500F (decided to do one at a time to see how it worked; good idea)
- removed pan when browning started and more whey started to collect
- put other pan into broiler and drained whey from the one I removed, then flipped the cheese like Glenn advises
- kept alternating pans, draining and flipping until both cheeses were nicely browned and whey elimination was minimal
The alternating broiling and draining one pan at a time took longer (maybe 30 min. total) but seemed to work well. At the end there was very little whey draining but cheese was still very moist. We served it with peach preserves and jalapeno pepper jelly which were both good.
I will add a bit of info I found on this cheese (a cheese-iography, if you will): Both my new "Science of Making Cheese" and "World Encyclopedia of Cheese" spells it Juustoleipä which translates to "cheese bread". They also say reindeer milk is often used (apparently it takes two to milk a reindeer
) and classic way of "broiling" is to toast in front of an open fire.